ShareMechanical and sensory assessment of the texture of refrigerator-stored spring roll pastry.
Author(s) : SIM B. J., LUCAS P. W., PEREIRA B. P., OATES C. G.
Type of article: Article
Summary
Influence of chilling on structure and fracture formation on the dough surface. Three fracture propagation models are described. Effects of a 7-day chilling period on the rheological properties of dough.
Details
- Original title: Mechanical and sensory assessment of the texture of refrigerator-stored spring roll pastry.
- Record ID : 1994-3670
- Languages: English
- Source: J. Texture Stud. - vol. 24 - n. 1
- Publication date: 1993
Links
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Indexing
- Themes: Precooked food
- Keywords: Prepared food; Texture; Rheology; Chilling; Dough
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